This class is led by one of e5 bakehouse’s seasoned bakers. After an introductory session, it’s down to business.
Weighing out the ingredients, and plunging hands into mixing bowls. Four breads are made over the course of the day; a country loaf, ciabatta style buns, seeded rye, and bagels.
All these breads use a sourdough culture, and the class teaches how to make and sustain a sourdough mother, along with teaching the kneading and shaping styles used in our bakery. The intention is to build confidence in all aspects of bread making with an emphasis on sourdough.
The…